1. Fill a large pot with about 2 gallons of water. Add all ingredients except shrimp and bring to a boil. Reduce heat, cover and continue to simmer over moderate heat for five minutes.

2. Add shrimp to pot and return to a simmer. Cover, remove pot from heat and let stand until shrimp are just cooked through, three to five minutes. Drain, discard the boil, and refrigerate shrimp until chilled, about one hour; peel. Serve on top of chowchow, drizzled with some of the vegetables’ pickling liquid, or on a platter with chowchow on the side.

Adapted from Brian Landry, Borgne, New Orleans, for The New York Times